This is a sponsored conversation written by me on behalf of Hunt’s and BUSH’S. The opinions and text are all mine.
That’s right, we’re swapping out broth for zesty bloody mary mix, adding in some vine-ripened Hunt’s tomatoes and two kinds of slow simmered BUSH’S Chili Beans, and then topping it off with one of my favorite bloody mary mix-ins – horseradish. Now don’t get me wrong, this chili doesn’t quite taste like you’re sipping a bloody mary cocktail. Instead the flavors of a bloody mary are used to elevate regular ol’ chili to something amazing!
Top with with some sour cream, green onions, and cheddar cheese and serve it up with my Hot Water Cornbread for a real treat and you’ll have them running back for more!
Bloody Mary Chili
- 2 tablespoons unsalted butter
- 2 ribs celery, finely diced
- 1 white onion, diced
- 1 green bell pepper, seeded and chopped
- 2 pounds ground chuck
- 3 cloves garlic, minced
- 1 (14.5-ounce) can Hunt's Petite Diced Tomatoes, undrained
- 4 cups zesty bloody mary mix
- 1 (15.5-ounce) can BUSH'S Chili Beans - Black Beans
- 1 (15.5-ounce) can BUSH'S White Chili Beans - Great Northern Beans
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- salt & pepper
- 2 tablespoons fresh grated refrigerated horseradish
- In a large dutch oven, melt the butter over medium heat. Add the celery, onion, and bell pepper. Cook until tender. Add the ground beef and cook until cooked through. Drain excess grease away.
- Return the mixture to the pot and over medium heat, add the garlic. Cook 1 minute. Add in the tomatoes with the the juice, the bloody mary mix, beans, chili powder, cumin, and smoked paprika. Bring to a boil, then reduce the heat to low. Add salt and pepper to taste. Cover and simmer for 1 hour - stirring occasionally. When ready to serve, stir in the horseradish. Serve topped grated cheddar cheese, sour cream, green onions, or your other favorite chili toppings.
Too tangy, too thin. Not enough body for a good chili. Would not make twice.
Too tangy? Do you think it was the kind of bloody mary mix you used? About how long did you cook it? Covered or not?
I have been craving chili, and it just so happens. I just bought some Spicei Bloody Mary mix! So off to the kitchen I go!
Love when a plan comes together!
This sounds like a terrific recipe. Can you tell me what brand of Bloody Mary mix you used? Since I don’t drink Bloody Marys I have no idea what kind is the best. Thanks so much.
I use Zing Zang Bloody Mary mix!
I use either Zing Zang or Tony Chachere’s. Enjoy!
Delicious recipe! I followed your recipe but adapted it for the Instant Pot using the Slow Cooker setting. I only made a couple changes that were necessary to make it work in the IP. I drained the tomatoes, drained and rinsed the beans and used only 3 cups of Bloody Mary mix. I sautéed the veggies for 5 minutes on the Medium setting and then added the ground beef and sautéed it until the meat was no longer pink (at least 5 minutes). I then added the spices, including the garlic, tomatoes and Bloody Mary mix and stirred to deglaze the pot. Then I turned off the IP, covered it with the IP lid and left the vent open. I set the IP to Slow Cook, Medium for 5 hours. When it was done, I added the beans, stirred and let it sit on Warm to heat the beans. Then I added the horseradish and, of course, topped it with sour cream and cheese when I served it. As you can see, only the cooking method changed, not the basic recipe. I could have used a slow cooker but this made it a one-pot dinner.
So glad it turned out great for you, Jeanie! And thanks so much for sharing your adaptation so others might try it as well!
I can’t wait to try this as soon as it cools down a little more. Do you rinse the beans? Most recipes call for you to rinse black beans. Are chili beans-black beans different from regular black beans?
There’s no need to rinse them in this, but you are welcome to. Those particular beans have some extra flavors and spice in them.
Never heard of fresh horseradish. The jar one okay? Will make this when weather is cooler for sure – sounds like a great recipe – thanks
Refrigerated jarred will work. Hope you’ll enjoy it!
Sounds like something I will be trying. Still working on the meaning of fresh grated refrigerated horseradish.
Are you saying you don’t know what I mean by fresh grated refrigerated horseradish?
how spicy hot is it?
It’s not spicy at all.
I’ve been making a similar recipe for the last ten years—ever since I saw Bobby Flay use Bloody Mary mix to make paella. No horseradish, though.
I will definitely be making this very soon! I’ve been looking for a good homemade from scratch chili recipe and this is it.
Recently I’ve discovered that Bloody Mary mix isn’t just for cocktails. It’s great in soups and makes the best meatloaf (substitute it for the ketchup).
I sure hope you’ll enjoy it!!